Ingredients
- 1 cup (120 g) all purpose flour
- 1/4 cup (30 g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 ground cinnamon
- 1/4 (56 g) unsalted butter – melted
- 1/4 (52 g) unflavored vegetable oil (e.g., canola oil)
- 1/2 teaspoon vanilla extract/essence
- 2 large eggs – room temperature
- 1/2 cup (120 g) whole milk
- 1/2 cup (170 g) honey (liquid honey preferred)
- 1/4 cup (25 g) sliced almonds
- 1/2 tablespoon (10 g) honey
- 1/2 tablespoon (8 g) unsalted butter
Instructions
- Preheat & Prepare: Preheat oven to 180 °C (350°F) conventional. Lightly grease an 8×3 inch cake pan and line the bottom with parchment paper.
- Dry Ingredients: Sift together flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined and set aside.
- Wet Ingredients: In a large bowl, whisk together melted butter, oil, vanilla, and eggs until smooth.
- Honey Milk: Combine milk and honey in a small bowl. Heat in the microwave for 30 seconds, stir, and continue heating until hot to the touch.
- Combine: Add the dry ingredients to the butter/egg mixture and whisk until just combined. Add the hot milk/honey mixture and whisk until smooth. The batter will be thin.
- Bake: Pour batter into the pan, tap to remove air bubbles, and scatter sliced almonds on top. Bake for 30 minutes or until a toothpick comes out clean.
- Cool: Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack.
- Glaze: Melt honey and butter together until smooth. Brush the glaze over the top of the warm cake.
- Serve warm or at room temperature. Pairs beautifully with whipped cream or ice cream!
